All of the meats at this Southern restaurant are smoked, cured, and aged in-house before being used in classic New Orleans dishes with an upscale twist, like a 12-hour roasted wagyu beef po-boy with pickled red onions and horseradish cream. Its name, Boucherie, stems from the tradition of South Louisiana families coming together to consume mass amounts of Cajun meats and hard liquor, and then taking the celebration's slaughtered hog leftovers to last them the winter. Though there's not enough space in this cozy Uptown house to throw one of those, the atmosphere is still plenty upbeat, as diners are thrilled just to have nabbed a seat at this popular spot. They indulge in meat-centric meals of seared pork cakes, BBQ shrimp po-boys, and brined & smoked half-chickens alongside classic cocktails (Sazerac, Pimm's Cup).

Boucherie

All of the meats at this Southern restaurant are smoked, cured, and aged in-house before being used in classic New Orleans dishes with an upscale twist, like a 12-hour roasted wagyu beef po-boy with pickled red onions and horseradish cream. Its name, Boucherie, stems from the tradition of South Louisiana families coming together to consume mass amounts of Cajun meats and hard liquor, and then taking the celebration's slaughtered hog leftovers to last them the winter. Though there's not enough space in this cozy Uptown house to throw one of those, the atmosphere is still plenty upbeat, as diners are thrilled just to have nabbed a seat at this popular spot. They indulge in meat-centric meals of seared pork cakes, BBQ shrimp po-boys, and brined & smoked half-chickens alongside classic cocktails (Sazerac, Pimm's Cup).